In a bustling metropolis like Dubai, where the hospitality industry is synonymous with luxury and high standards, food safety plays a critical role in culinary operations. Chef Bijendra Ramola, an experienced Executive Sous-Chef at Jumeirah Creekside, is known for his commitment to culinary excellence. With certifications in culinary excellence and a specialization in Hotel Management, Chef Bijendra has received various awards for his skills. At Jumeirah Creekside, he leads a team of 32, ensuring high standards during prestigious events.
Chef Bijendra emphasizes the importance of food safety as both a professional and moral responsibility. Dubai’s stringent food safety regulations are enforced by the Dubai Municipality, and Chef Bijendra and his team adhere to these regulations through internal protocols. This includes having a Person in Charge in each department to ensure compliance with guidelines, along with regular audits to monitor and maintain food safety standards.
Technology has revolutionized culinary practices, enhancing food safety in kitchens. Chef Bijendra acknowledges the benefits of technology, such as high-tech ovens equipped with probes that monitor and adjust cooking temperatures automatically. Despite the advantages, Chef Bijendra emphasizes the importance of chefs retaining their foundational skills and not solely relying on technology to uphold food safety standards.
Transparency and trust with customers are vital aspects of food safety for Chef Bijendra. He believes in maintaining transparency with customers to build trust and assure them of the safety and quality of their meals. Following Hazard Analysis Critical Control Point (HACCP) guidelines and conducting regular audits ensure that every step of food preparation is monitored and documented to uphold trust with customers.
In addition to food safety, Chef Bijendra is committed to sustainability in his culinary operations. His department aims to eliminate all single-use plastics by the end of the year, replacing them with compostable alternatives. Sourcing locally is another sustainability strategy, reducing the carbon footprint associated with importing goods. While challenges remain in sourcing sustainable meat products, Chef Bijendra is optimistic about making progress towards sustainable practices.
Chef Bijendra’s dedication to food safety, transparency with customers, and commitment to sustainability reflect the high standards of culinary excellence in Dubai’s hospitality industry. His multifaceted approach, combining traditional sensory checks with modern technological advancements, ensures that every dish served is safe for consumption and of the highest quality. Through continuous monitoring, adherence to regulations, and a focus on sustainability, Chef Bijendra sets a benchmark for excellence in food safety in the culinary world.
